How to Preserve Yuzu: Frozen Peels, Yuzu Ponzu Sauce, and Yuzu Tea
Whenever I have a lot of yuzu, I always preserve it this way.
If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue
How to Preserve Yuzu: Frozen Peels, Yuzu Ponzu Sauce, and Yuzu Tea
Whenever I have a lot of yuzu, I always preserve it this way.
If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue
Cooking Instructions
- 1
Preserve the peel: Peel off the yellow part of the peel with a knife. Line the peel on paper towels, and microwave for 3 minutes to evaporate some of the moisture.
- 2
Attention: It's best to half-dry the peels (a bit more tender than dried fruit) to best retain the fragrance!
- 3
Put the peels in a resealable bag and freeze. To use, take it out and julienne or finely chop while still frozen, depending on what you're using them for.
- 4
Preserve the flesh: Segment the fruit and chop it up roughly. Combine with the ☆ ingredients, and pack in a jar up to the rim (include the seeds, too).
- 5
Combine the soy sauce and mirin in a 3:2 ratio, and bring to a boil in the microwave for 2-3 minutes. Pour into the jar from Step 4 up to the top, and leave for half a day.
- 6
After half a day, strain all the kombu, yuzu pulp and seeds, and the ponzu sauce is done! If you don't remove the solid bits, the sauce will become sour and syrupy.
- 7
Preserve the white pith: This part will remain. You can add it when you are making apple jam and so on to give the jam a yuzu fragrance, but you could...
- 8
Chop it up finely, pack it into a jar with enough honey to the top, and leaving it for several days, you'll have yuzu tea concentrate just like that! So easy! And it's done!
- 9
If you add finely julienned frozen yuzu peel to"Simple is Best! Soft and Creamy Deep-Fried Taro Roots in Sauce (Agedashi)," it'll transform into a refined and aromatic dish!
- 10
Just add a little julienned yuzu peel to your everyday simmered dishes to transform into restaurant-class dish!
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